Ingredients
4
4 servings
- •1 teaspoon active dry yeast
- •0.66666668653488 cup warm water (110 degrees F/45 degrees C)
- •2 cups all-purpose flour
- •1 teaspoon salt
- •2 tablespoons olive oil
- •1 (10 ounce) can tomato sauce
- •1 pound shredded mozzarella cheese
- •0.5 cup grated Romano cheese
- •0.25 cup chopped fresh basil
- •1 tablespoon dried oregano
- •1 teaspoon red pepper flakes
- •2 tablespoons olive oil
Instructions
- Sprinkle yeast over surface of warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in flour, salt, and olive oil. When dough is too thick to stir, turn out onto a floured surface and knead for 5 minutes. Knead in a little more flour if dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
- Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.
- When dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12-inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.
- Spread tomato sauce evenly over dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese, and red pepper flakes.
- Bake for 12 to 15 minutes in the preheated oven, until bottom of crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.
Nutritional Facts
Per 4 servings
- Calories: 719
- Carbohydrate: 57g
- Fat: 37g
- Fiber: 4g
- Protein: 40g
- Sugar: 5g
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